One-Pot Cheeseburger Macaroni Soup
Thick, creamy, and loaded with all the nostalgic flavors of a cheeseburger—without the extra dishes. This one-pot soup uses the “Burger-Tang” secret and “No-Grit” cheese method to deliver velvety, flavorful soup in just 30 minutes. Perfect for busy moms looking for a comforting, kid-approved dinner.
Equipment
- Enameled cast iron Dutch oven (for even heat)
- Meat chopper or spatula for crumbling beef
- Sturdy box grater
- Whisk
Ingredients
- 1 lb 450g 90/10 ground beef
- 1 medium onion diced
- 2 cups elbow macaroni dry
- 2 cups sharp cheddar cheese hand-grated
- 1 tbsp yellow mustard
- 4 cups low-sodium beef broth
- 1 cup milk
- 2 cloves garlic minced
- Optional: diced dill pickles for garnish
Instructions
- Flavor Base:
- In your Dutch oven, brown the ground beef and break into tiny crumbles. Add diced onion and cook until translucent. Stir in yellow mustard and minced garlic, letting it bloom in the heat for 60 seconds.
- One-Pot Simmer:
- Pour in beef broth and bring to a boil. Add dry macaroni and reduce to a simmer. Cook until pasta is tender (about 8–10 minutes).
- No-Grit Finish:
- Stir in milk and turn off the heat completely.
- Cheese Melt:
- Add hand-grated cheddar a handful at a time, whisking gently until melted. Adjust consistency with extra broth if needed. Serve immediately.
- Optional Garnish:
- Top with diced dill pickles for an extra flavor pop.
Notes
- Pickle Garnish: Adds cold, tangy crunch to contrast the creamy soup.
- Pasta Management: Pasta absorbs liquid as it sits. Add extra broth when reheating leftovers to restore soup consistency.